Mushroom risotto is a creamy and flavorful dish, perfect for a special dinner or family lunch. Porcini or champignon mushrooms give the risotto a delicious aroma that will impress everyone.
Mushroom Risotto Ingredients (for 4 servings):
- 300 g Arborio or Carnaroli rice
- 1 liter vegetable broth
- 200 g fresh mushrooms (porcini or champignon)
- 1 small onion
- 2 garlic cloves
- 100 ml dry white wine
- 50 g grated Parmesan cheese
- 2 tablespoons butter
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Mushroom Risotto Instructions:
- Prepare the mushrooms:
- Clean the mushrooms with a damp cloth and slice them.
- In a pan, heat a tablespoon of olive oil and a tablespoon of butter. Add the mushrooms and sauté over medium heat for about 5-7 minutes. Season with salt and pepper. Set aside.
- Prepare the risotto:
- In a pot, heat another tablespoon of olive oil and add the finely chopped onion and crushed garlic cloves. Sauté until the onion becomes translucent.
- Add the rice and toast it for a couple of minutes, stirring constantly.
- Pour in the white wine and let it evaporate, continuing to stir.
- Cook the risotto:
- Start adding the hot vegetable broth one ladle at a time, stirring regularly. Wait for the liquid to be absorbed before adding the next ladle.
- After about 15 minutes, when the rice is almost cooked, add the sautéed mushrooms and continue cooking until the risotto is creamy and al dente (about 18-20 minutes in total).
- Finishing:
- Remove the risotto from the heat and add the grated Parmesan cheese and the remaining butter. Stir well to make the risotto creamy.
- Serving:
- Plate the risotto and garnish with freshly chopped parsley. Serve hot and enjoy immediately!
😋😋😋